Duck Pastrami Pickled Red Onion Mustard Rye Toast Recipes

Steps:

• In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.
• Preheat a grill.
• Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.
• Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.
• Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.

Steps:

• For boning whole duck: Remove the first joint of the wing and reserve for stock. Remove the legs and thighs. Remove the feet from the legs and add to the stockpile. Remove the excess skin and use for rendering duck fat.
• Remove the breasts from the breast bone. Trim any excess fat and add to the pile that needs to get rendered. Break down the neck and add to the carcass to make duck stock. Reserve 1 breast with skin off for the pastrami and reserve 1 breast with skin on for the roasted duck breast recipe. Reserve the legs and thighs for the duck confit. Reserve duck livers for the Dirty Quinoa. Reserve duck fat to render. Reserve carcass for stock.
• Place a deep hotel pan or roasting pan over medium-high heat. Place 2 handfuls of soaked wood chips into the bottom of the pan and top with a perforated hotel pan or cooling rack placed over the roasting pan.
• Add 2 tablespoons blended oil and all the reserved fat from the duck to a large cast iron pan and place over medium heat to render. After about 10 minutes, remove the solid fat (cracklings) and carefully strain out any impurities. If not using right away, allow the reserved rendered duck fat to cool to room temperature and keep in the refrigerator for up to 1 month.
• Season the duck with salt, pinch sugar, toasted ground coriander, allspice, and peppercorns. Flip and repeat. Drizzle both sides with extra-virgin olive oil.
• Place the duck breast into the perforated part of the smoker or on the cooling rack and seal with foil. Place over high heat and smoke, 5 to 7 minutes. Remove the duck from the pan and let rest.
• For the bull's blood salad: To a large bowl, add the shallot, salt, pepper, apple cider vinegar, whole grain mustard and whisk in the warm duck fat. Taste and re-season, if necessary. To a medium bowl, add the pickled onions, julienned apples, Bull's Blood greens, about 1/4 cup dressing around the sides of the bowl, and season with freshly ground black pepper. Toss to combine and taste.
• For the toast: Place a saute pan over medium-high heat. Add 2 to 3 tablespoons duck fat and 4 to 5 bread slices and add to the pan and toast. Remove from the pan and slice into croutons.
• For each serving, place the salad onto the middle of a plate. Slice the duck thinly on the bias and place over the salad. Garnish with croutons, sliced cracklings, and drizzle with more dressing.
• For the pickled onions: Pack the onions in 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan, add the garlic, bay leaves, coriander seeds, black peppercorns, red pepper flakes, and mustard seeds, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
• Divide the mixture between the jars, pouring the liquid to cover the onions and then screw on the lids. Refrigerate for up to 1 month.

Steps:

• Set the wild boar strip loins on the counter for 30 minutes before cooking to allow the chill to come off.
• Preheat the oven to 275 degrees F.
• Make the pastrami rub by stirring together the salt, pepper, celery seeds, coriander seeds, garlic powder, mustard seeds and paprika in a mixing bowl. Rub both sides of the loins with the mustard, then loosely sprinkle the pastrami rub on the loins (don't rub it in). Insert a meat thermometer into the side of 1 loin.
• Set up a smoker on your stove top by adding the wood chips to the bottom of a foil-lined 4-inch-deep hotel pan. Turn on the heat and allow the wood chips to light, then allow some of the smoke to burn off, about 5 minutes. Place a 2-inch-deep perforated hotel pan on top. Add the loins and cover the pan with foil. Transfer the smoker to the oven and cook until the internal temperature of the loin is 125 degrees F, about 20 minutes.
• Place a large cast-iron pan over medium-high heat and add the 2 tablespoons olive oil. Place the loins in the pan and sear on one side until deeply golden brown and crusty, 3 to 5 minutes. Add the garlic and butter. When the butter has melted and starts to foam, baste the loins with it. Flip the loins and sear the other side, 2 to 3 minutes more, continuing to baste with the butter. Transfer the loins to a cutting board and let rest for 5 minutes.
• To serve, slice the loins and top with the Grilled Rye and Quick Pickle Salad. Spoon some of the extra dressing over the top and finish with a drizzle of extra-virgin olive oil.
• Place the jalapeños, Fresno chiles and shallots in a glass jar and pack them in tightly. Combine the rice wine vinegar, white wine vinegar, 1/2 cup water, the sugar, peppercorns, garlic, bay leaf and 1 tablespoon salt in a nonreactive saucepan and bring to a gentle boil, whisking until the sugar and salt dissolve. Strain the hot liquid into the glass jar until the jalapeños, Fresno chiles and shallots are completely submerged, then set aside for at least 20 minutes.
• Meanwhile, preheat a grill pan over medium-high heat. Place the rye bread slices on the pan and toast on both sides until slightly charred. Tear the bread into rustic chunks and set aside.
• Make the dressing by whisking together the olive oil, honey, mustard, lime juice and salt to taste in a small bowl. In a medium bowl, toss together the celery leaves, grilled bread and drained pickled jalapeños, Fresno chiles and shallots. Right before serving, add some of the dressing (reserving the extra) and toss to coat.

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with a rack.
• Place the bacon on the prepared sheet pan and bake until crispy, 20 minutes. Drain on a paper towel-lined plate and keep warm. Reserve some of the fat for the potatoes.
• While the bacon cooks, fill a medium saucepan with cold water. Add the potatoes and generously season with salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. Drain and set aside.
• Add the olive oil to a large saute pan and heat over medium-high heat. Add the onions and salt to taste and saute until soft and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add about 1 tablespoon of the reserved bacon fat, the cherry peppers and cooked potatoes and toss to combine. Season to taste with salt and toss in the chives. Keep the hash browns warm.
• Bring a low shallow pot of water to a simmer. Set up a small ice bath and set aside. Add the vinegar to the simmering water and reduce the heat until the water is just below a simmer and there are barely any bubbles. Crack and gently drop each egg into the water. Cook for 3 to 4 minutes, then transfer to the ice bath with a slotted spoon. When ready to serve, dip the eggs back into the warm water for 5 to 10 seconds, remove with a slotted spoon and gently dab on a paper towel to remove any excess water. (Alternatively, serve the eggs right away.)
• Toast the bread in a toaster, then spread with butter. Plate with the eggs, bacon and hash browns. Enjoy!